Start to finish in less than 20 minutes on your stove top, Hot Corn Dip is a sure hit that’ll disappear in no time. Add fresh garnishes to suit your own taste.
This Hot Corn Dip is straight away one of the easiest snacks you’ll ever make and I dare say it’ll become a favorite. I know this because once I’d experimented enough with the ingredients, I finally served the dip to my family, and my 12-year old said “Don’t change ONE THING, Mom!”. I then tested it on three pre-teen boys and not only was it gone in no time, but one boy said “I’ll taste-test for you ANYTIME!”. Since my family doesn’t hesitate with honest feedback and some of the boys I used in road-testing are very picky eaters, I think I’ll be making this dip often.
Made in under 20 minutes right on your stove top, you can customize the toppings to your own liking or particular menu. The base for Hot Corn Dip starts with frozen corn and a can of diced tomatoes with green chiles (Ro-Tel is a good option), followed by cream cheese and cheddar. Spices like chili powder, garlic, and red pepper flakes kick it into high gear. One important note- this is not the time to be shy with salt. I’ve found that at least a teaspon is necessary to brighten and blend everything in the dip. For your garnishes, avocados and scallions are great for adding texture and fresh flavor. You can also add other toppings like diced red onions or chopped bacon. If you like a lot of heat, add the hottest fresh peppers you can stand.
Serve with the garnishes on top or mix them all in just before serving. The Hot Corn Dip is served straight from the stove to your appetizer table. But as it cools, it’s just as tasty. But it won’t last long anyway. So, make it just as I’ve shared here, or change up the toppings to your own liking. Just be sure to make it soon.
Hot Corn Dip
- 16 oz. frozen white and yellow corn, do not use canned
- 1- 10 oz. can diced tomatoes with green chiles, mild, drained and divided
- 7-8 oz. cream cheese cut into small pieces, softened to room temperature
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- Freshly ground black pepper, to taste (at least ¼ teaspoon)
- Dash of red pepper flakes
- ½ cup cheddar cheese, shredded
- 1 ripe avocado, diced
- 3-4 scallions, diced
- 1 jalapeno pepper, diced
- Fresh cilantro or parsley, to taste
- Juice from one lime
- Heat a small cast iron skillet (or other non-stick skillet) over medium heat and add 16 ounces corn. Cook, stirring, until heated through.
- Add half drained diced tomatoes with green chiles (5 ounces), reserving the other half to garnish just before serving.
- Add 7-8 ounces cream cheese, one cube at a time, stir to melt the cheese and combine all ingredients. You may not use all the cream cheese, just keep adding until it's to your liking. I suggest at least adding 7 ounces, though.
- Once the cheese is melted and all ingredients are combined, add ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, pepper and red pepper flakes. Stir to combine, then taste. Add more seasonings as desired.
- Add ½ cup cheddar cheese and mix in until melted. Remove from heat.
- Garnish with the reserved tomatoes and green chiles (5 ounces), 1 chopped avocado, 3-4 scallions, jalapeños and cilantro.
- Squeeze fresh lime juice over the top and sprinkle with additional red pepper flakes, if you like.
- Serve hot with your favorite tortilla chips.
- Other garnish options you could substitute or add just before serving- crisp bacon, diced red onions, hotter peppers if you want more spice, just to name a few options.
Recipe adapted from All Recipes.
We sometimes do what we call “dip dinner night” where we have big servings of this, guacamole and salsa with chips and no main dish. I love that I usually have all the ingredients for it on hand, too. Thank you Sally, this is wonderful!
sabrina harmond says
SO. dang. good!!! But is that a surprise?! Sally’s recipes never disappoint, especially this one. One of my favorite summer sides with burgers or steak.
jaclyn k says
This is one of my favorite dips! I usually double it every time I make it cause it goes fast!
Corrine D says
I had friends coming over and needed to feed them quickly and easily. This dip was wonderful and they ate it faster that it took to make it!
Sabrina g says
Wonderful dip and easy to prepare. This dip was a big hit at a recent church social we did. I will be making it again. Thanks Sally for the wonderful recipe!
Petra h says
This is a staple item that I bring to every potluck or event that I go to. People tend to eat every last bit of it and constantly ask for the recipe. This is the best dip ever!!!
Sally Humeniuk says
The same thing happens to me with this recipe!
Nick r says
Absolutely delicious!!!! It was incredibly easy to make and very good served with Frito scoops.
Sally Humeniuk says
Thanks, Nick! Frito Scoops with this dip is my favorite, too. 🙂
This looks great, and I’d love to make it for a party. Think it can be done in a slow cooker instead of a pan?
Hi Lauren, I have never done that but it might work if you’re only using the slow cooker to keep the dip warm for your party. One reason this is so popular is how fresh the flavor is. I would add the toppings just before your guests arrive. I doubled this recipe in a large skillet last weekend for a party and took the pan from the stove to hot plate… and 15 people devoured it in about 15 minutes! Thanks for stopping by.
I made this today for a football party and I should have doubled the recipe! Amazing!!!
Amanda, I love this. That’s what I think everytime I make it. Glad you tried it, and what a game!!!
Lori (All That Splatters) says
This was delicious. A couple of my tweaks: I cooked the corn until some of it was a little caramelized. I used all of the cream cheese and no Cheddar (would have used a little pepper Jack cheese if I had some available). I also squeezed a little fresh lime juice over the whole thing. Wonderful. Thank you for the recipe!
Lori (All That Splatters)
Lori, thanks for making it. I will definitely try your tweaks next time! Trader Joe’s and Whole Foods has frozen roasted corn that I might try but caramelizing sounds amazing. Love the lime squeeze, too.
My mouth is watering! I can’t wait to make this!!!!
Thanks Melanie, Let me know what you think after you try it. This will be a weekly addition to my summer menu.